Jan 23, 2019

I found this recipe on Delish.com I made it a bit different from the original recipe but you can find the original receipe at the bottom of the page. I don't think you can go wrong no matter how you make it!! We found it to be delicious!!

1/2 cup heavy cream1/4 tsp. red pepper flakes (more or less if you like heat or not)Salt and pepper to taste4 TBSP. butter1 lb. zoodles (Homemade or frozen)

DIRECTIONS:1 -Pre-heat oven to 3502-In
a large bowl mix together ground chicken, 1 tbsp garlic , egg, 1/2 cup Parmesan, salt and pepper and red pepper flakes. 3-Use a cookie scoop or spoon to measure out 18 meatballs about 1 inch in size. These will be very sticky so I recommend the scoop so that you don't have to mess with the meatballs too much4-Place the meatballs on lightly sprayed cookie sheet. I suggest something like Pam. Cooke for 20-30 minutes depending on your oven. Should read 165 degrees on a meat thermometer.5-Set meatballs aside and allow them to cool. 6-In
a large skillet or a dutch oven heat butter over medium heat, add remaining garlic, garlic powder, Parmesan cheese, cream cheese and allow the cream cheese to melt. You will use the heavy cream as a way to thin the sauce. Do not use until you need it because the zoodles will produce their own moisture. 7-Add
meatballs to the sauce and allow them to heat through, then add the zoodles in. Allow the zoodles to cook until they are at your desired tenderness then serve.Original Recipe Source

Mar 23, 2018

This recipe is super delicious. I wouldn’t even want to know
what the calories are in this recipe but it’s worth the investment! I found the
recipe on www.bellyfull.net. I changed
it up a bit to what I had on hand and I didn’t follow the directions exactly
the way Belly Full wrote them out, but that was simply because I didn’t read
the directions until I was already halfway done. I guess I got the directions
in my head the way I thought they should be verses the way they were. Nevertheless
the recipe is super delish!

Honestly I had reservations. It’s a very odd and off the
wall recipe if you ask me, but it performs in the end. We all loved it. We actually
had it as a main dish but you could serve it on the side that’s for sure. For your
waist line that’s probably the way it should be served. This would be great for
a potluck, or church event, or even to take to a party. My intention was a work
potluck, but instead I got the flu and missed it.

Please give this a try. I think it will surprise you!! We thought
the taste was even better the second day. It says you can eat it hot or cold
but I wasn’t a fan of it cold. I liked it either heated or room temperature.

Ingredients:

1 pound dried Rotini

1 pound uncooked bacon

1 pound 90/10 ground beef

1 teaspoon cumin

1/8 tsp. red pepper flakes

Salt and pepper to taste

1 cup mayonnaise

1/4 cup barbeque sauce (I used G. Hughes sugar free)

2 tablespoons Spicy Brown Mustard

2 tablespoons Heinz Worcestershire sauce

2-1/2 teaspoons Sriracha Sauce

1 can (15 ounce) Whole Kernel Golden Sweet Corn, drained

2 cups cherry tomatoes, halved (Optional I omitted)

1-1/2 cups shredded cheddar cheese (I used any cheese mix
I had on hand)

5 diced green onions

Directions:

In a large pot Cook pasta according to the package directions.
Drain and set aside.

In the same pot (to prevent additional mess) add diced bacon
and cook in small batches until all the bacon is cooked. Allow bacon to drain
on a few paper towels and set aside. Remove bacon grease from the pot, but
there isn’t any need to wash the pot. The bacon drippings will add flavor.

Add ground beef to the same pot. Cooked on a medium heat and
break up the meat as you are cooking it. Once the meat is cooked and the grease
has been drained mix in the cumin, red pepper flakes and the salt and pepper to
taste. Set aside.

In a large bowl, whisk together the mayonnaise, barbecue
sauce, mustard, Worcestershire sauce, and Sriracha Sauce until combined and
smooth. Add pasta, bacon, beef, drained corn, cheese, and green onions. Mix
well

Eat right away or place in the refrigerator and re-heat when
you are ready to eat. We found that the longer it sits the better it will
taste.

Jan 16, 2018

This recipe is delicious and surprisingly easy to make. I didn’t
know if I was going to have enough time to make it last night but I ended
having plenty because I didn’t expect it to go so quickly. I saw a recipe online
that is similar and that is what I was planning on making except the reviews
were so horrible that I changed my minded and decided to take the concept of
what this person was trying to accomplish and give it my own spin.

This recipe turned out marvelous and surprisingly everyone
told me how much they loved the spinach in it. I think people smell canned
spinach and assume that anything with cooked spinach is going to taste like
canned smells. Well that couldn’t be further from the truth. I find that adding
spinach to a recipe is a great way to get in extra veggies!

Ingredients:

1 pound skinless, boneless chicken breast halves

2 tablespoons all-purpose flour, divided

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper, divided

1 tablespoons olive oil

2 garlic cloves minced

1 large can mushrooms -drained

1/2 cup dry white wine

1/2 cup fat-free, less-sodium chicken broth

1/4 teaspoon garlic powder

1/2 teaspoon onion powder

1 cup onion sliced

¼ teaspoon thyme

4 cups fresh spinach

Prepared Brown Rice

Directions:

Cut chicken into 1-inch pieces place chicken in a zip bag with
flour and shake to coat. To a medium pot add oil and allow to
heat through, then add all the chicken in and cook until the chicken is brown.

Remove
chicken and set aside.

Leave any drippings in the skillet then add onion, and
garlic to the skillet and cook until the onion becomes soft.

Add chicken broth
to the pot slowly and with a whisk work up any bits that may be on the bottom
of the pan.

Next add white wine and cook until the wine becomes less fragrant
about 5 minutes.

Then add remaining spices, mushrooms, and the chicken back in.

Cook for another 5 minutes then add in the spinach. Cook for an additional 5-10
minutes for thickness of the sauce.

Serve over pasta or brown rice or even alone! This would be amazing over mashed potatoes! Ummm wish I had thought of that earlier!

Dec 18, 2014

This is probably one of my new favorite recipes but let me
tell you as much as I love it (and I do) it’s not figure friendly at all. I
would guess (estimate) about 600-800 calories per serving. Killer huh? For just
an occasional delicious meal I would say it’s worth a splurge. This is amazing.
The flavor is fantastic!

This is an easy recipe but it’s time consuming. Unless you
have the time to micromanage this recipe then don’t make it. The key to the
flavor is the making sure your potatoes are super brown. I think it could be awesome
with sweet potatoes too!!

I find that making this while I have other things to do in the
kitchen works best. This recipe is really worth the trouble and worth the
calories!!

Nov 30, 2014

This
recipe is amazing… I mean amazing! I didn’t think it would be but in fact it’s
awesome!! It’s so simple and delicious! Mix, measure, microwave and eat! Maybe
it should be called the 3 M’s cake!

This is
one of those recipes you can keep on hand for cake emergencies like a guest
coming over or a chocolate cake emergency. If you are someone who doesn’t like
angel food cake you might not like this cake because it’s spongier like angel
food. The angel food cake is what makes the entire cake rise so you won’t want
to replace it with anything else.

This
really is a fun recipe and something that is so easy to make with the kids.
They will love it and freak out that they can actually have a cake in 1 minute.
I think this recipe is also great because you won’t have cake laying around all
the time waiting for you to eat it. This is an emergency cake or a quick cake.
Enjoy

Ingredients:

1 box Angel Food Cake Mix

1 box Chocolate cake mix (or any flavor)

Water

Zip Bag

Chocolate Chips

Toppings

Directions:

Mix the 2 cake mixes together in a gallon zip-lock bag. Then
shake-shake-shake… yes you can dance around the kitchen without looking weird…
you have a purpose! Then the mix is ready!

To make the cake

In a coffee cup or a ramekin mix 3 tablespoons cake mix with 2
tablespoons water; and optional chocolate chips

Mix together and microwave for 1 minute. Let this rest for a
few minutes and serve with toppings.

Nov 25, 2014

I had never had an acorn squash in my life but when I saw them
on sale one day I knew I had to give them a try. They were so pretty and green
that they called my name.

To my surprise an acorn squash taste a lot like a pumpkin. The
texture and consistence are the same and the flavor is very close. The color is
different inside and out and I have to admit I liked them more than I thought I
would. I think more than even the acorn squash I loved the stuffing recipe. This
recipe would be awesome all along! Forget the acorn squash if you don’t like
squash and just make the stuffing. It makes an amazing presentation and taste divine!

Ingredients:

1 package (6 ounces) long grain and wild rice mix (Uncle Ben’s)

2-1/3 cups vegetable or chicken broth

1/2 teaspoon rubbed sage

1/2 teaspoon dried thyme

2 celery ribs, chopped

1 medium onion, chopped

1 tablespoon olive oil

3/4 cup dried cranberries

1/2 cup coarsely chopped pecan halves, toasted

4 medium acorn squash

3/4 cup water

Directions:

In a large saucepan, combine the rice with contents of
seasoning mix, broth, sage and thyme. Bring to a boil. Reduce heat; cover and
simmer for 23-25 minutes or until rice is tender and liquid is almost absorbed.
Meanwhile, in a large skillet, sauté celery and onion in oil until tender. Stir
in cranberries, and pecans. Remove from the heat. Stir in rice mixture.

Cut squash in half widthwise. Remove and discard seeds and
membranes. With a sharp knife, cut a thin slice from the bottom of each half so
squash sits flat. Fill squash halves with about 1/2 cup rice mixture. Place in
a greased 15-in. x 10-in. x 1-in. baking pan. Pour water into pan.

Coat one side of a large piece of heavy-duty foil with cooking
spray. Cover pan tightly with foil, coated side down. Bake at 350° for 50-60
minutes or until squash is tender. Yield: 8 servings.

Nov 20, 2014

This recipe is really great! I didn’t have a lot of
expectations because I have never had sausage dressing. I thought it was great.
I didn’t think anyone one else in my house would like it but everyone gobbled
it down. The next time I make this I am going to use hot sausage instead of
mild I think the hot would be amazing.

It’s a very hearty recipe. I didn’t really follow the original
recipe and this is actually a half recipe. It’s really good and easy. I would
make it again that’s for sure!

Ingredients:

1 (16 ounce) packages Regular Flavor Jimmy Dean Pork Sausage

4 ounces fresh mushrooms, sliced

3/4 cup diced onions

3/4 cup diced celery

2 cloves garlic, minced

2 teaspoons poultry seasoning

1 teaspoon black pepper

1 (8 ounce) package herbed dry bread cubes

1 cups chicken broth

1/2 egg, lightly beaten

Directions:

Preheat oven to 325 F.

In a large saucepan or stockpot, cook sausage over medium-high
heat, stirring frequently until thoroughly cooked and no longer pink.

Nov 14, 2014

With all the early cold weather we have been having soup and
stew have been on the dinner table all week. We had this soup last night and I must
say it was probably one of the best chicken noodle soups I have ever had.

I didn’t really get the recipe from any one place it was more
a combination of recipes I had seen online, a recipe my grandmother would make,
and my own ideas. I am stunned how good this recipe turned out to be. It’s nice
a hearty yet light and delicious.

What makes it kind of rustic in my opinion is that everything is basically a rough chop you don't really need to measure or be precise on anything just chop and go. This is a huge time save and makes for a hearty delicious soup!

It’s so easy to make its almost criminal. I had everything
chopped and cooking in less than 30 minutes now that’s my kind of recipe. If you
are looking for something quick, easy, and delicious this is the recipe.

One of my favorite parts of this recipe is the fact that most
things in it are pantry staples so you don’t have to spend a fortune to make
it. It’s a great way to use up left over chicken, pasta, and vegetables that
will be leaving this world soon. This recipe could be a base for just about
anything you want to add to it. Enjoy!

Ingredients:

12 oz., Cooked Boneless Skinless Chicken Breast -diced

4 medium, Carrots – cut into ½ inch rings

1 Onion Medium White – rough chopped

4 Celery Stalks - rough chopped

4 oz., White Button Mushrooms- thick sliced

3 Garlic Cloves - minced

1 tablespoon Oil

4 cups chicken broth

1 cup water

1 Can light Cream of Chicken Soup

1/3 cup Chardonnay

1 cup dry, Fusilli

3 oz. Raw Spinach

Directions:

To a large pot add prepared onion, celery, and carrots and olive
oil. Cook until the onion and celery are tender.

Add garlic and chardonnay. Cook
until the chardonnay is reduced to half.

Nov 13, 2014

I have grown up on fried wiener sandwiches! They are probably
one of my most favorite things to eat. They are total comfort food for me. I
think it’s probably one of the most redneck things I love to eat.

Today when I eat
them I eat them much more lightened up. Instead of full fat wieners I use lean,
and instead of regular bread I use a light bread. My fried wiener sandwiches
are no more than 240 calories and I love them. I think they are the best. These
and fried bologna are two things that would get my best friend to the house as
fast as her legs would move when we were kids, oh yeah and my mom’s queso!

Ingredients:

2 lean wieners

2 slices of white bread

Mustard to taste

Directions:

Slice each wiener half way through the wiener but not all the
way and place each wiener on the frying pan flat. Slowly fry your wiener. You don’t
want to cook them too fast or they will burn before they are heated through. You
want them to get nice and dark but not burnt. The dark wiener is what will give
your sandwich added flavor.

Once you reach a dark crispiness. While your wieners
are cooking slather mustard on your bread. You will want to cover your bread
evenly so that every bite has mustard. You won’t want to substitute anything
but mustard on your bread. The tangy mustard pairs perfectly with the wiener.

Then
place each wiener on the bread and top with the other slice of bread. Cut your
fried wiener sandwich in half if you desire.